This is one of those foods that I could eat every day. There’s just something about it. It can be a snack, an appetizer, or even a meal. It is so fresh. It’s perfect for parties. Holidays. Football. A midnight snack. It is best served the day of as the guacamole tends to darken . . . yes, it goes to the dark side. I went to the dark side the other day in See’s. I tried a dark chocolate buttercream because they were out of milk chocolate buttercreams. It felt rebellious. Edgy. I digress . . . we were talking about guacamole. I doubt you’ll have to worry about your guac going to the dark side. It will be eaten long before that is even an issue. This dip is THAT good!
1 16-oz. can traditional refried beans
1 1/2 c sour cream
1/2 c mayonnaise
1 T taco seasoning
1 can olives, sliced
4 green onions, chopped
1 tomato, chopped
1 1/2 c grated cheddar jack cheese
Use a 12-inch round platter or equivalent. Layer the following:
Beans: spread refried beans on platter.
Guacamole: peel and pit avocados, smash with fork, squeeze juice of lemon on avocado and mix well. Spread on beans.
Sour cream: mix sour cream, mayonnaise, and taco seasoning. Spread on guacamole.
Toppings: spread olives, onions, tomatoes, and cheese on sour cream layer.
Refrigerate until chilled. Serve with tortilla chips.